Pumpernickel with Avocado, Charred Corn and Tomato

Name: Pumpernickel with Avocado, Charred Corn and Tomato
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 8 red cherry tomatoes, halved; 1 Tbsp chopped cilantro; 1 ear of corn, shucked; 1 Hass avocado, halved and pitted, each half cut into 8 slices; 30 servings Extra-virgin olive oil; 59 milliliters sliced jarred pickled onions; 4 grilled slices of pumpernickel; 30 servings Salt and freshly ground pepper; 1 serrano chile, seeded and minced; 2 teaspoons sherry vinegar; 8 yellow cherry tomatoes, halved; 1 medium Green Zebra or other sweet heirloom tomato, diced

This recipe serves 30. If 36 cents per serving falls in your budget, Pumpernickel with Avocado, Charred Corn and Tomato might be a super vegan recipe to try. One portion of this dish contains around 0g of protein, 15g of fat, and a total of 140 calories. Head to the store and pick up grilled of pumpernickel, cilantro, sherry vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Light a grill.

Equipment you will use

Grill

Brush the corn with oil and grill over moderate heat until lightly charred, 8 minutes.

Ingredients you will need

Corn

Cooking Oil

Equipment you will use

Grill

Cut the kernels from the cob.

In a bowl, mix 2 tablespoons of oil with the vinegar. Fold in the corn, tomatoes, chile and cilantro and season with salt and pepper. Top the bread with the sliced avocado, tomato salad and pickled onions and serve.

Ingredients you will need

Salt And Pepper